# What You Need:
→ For the Steak
01 - 4 beef cube steaks (about 5–6 oz each)
02 - 1 cup (4.4 oz) all-purpose flour
03 - 2 large eggs
04 - 1 cup whole milk
05 - 1 cup (2.1 oz) breadcrumbs
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 tsp paprika
09 - 1/2 tsp cayenne pepper (optional)
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - Vegetable oil, for frying
→ For the Creamy White Gravy
13 - 3 tbsp pan drippings (from frying) or unsalted butter
14 - 3 tbsp all-purpose flour
15 - 2 cups whole milk
16 - Salt and pepper, to taste
→ For the Garnish
17 - 2 tbsp chopped fresh parsley (optional)
# How to Make It:
01 - Pat the cube steaks dry with paper towels to remove excess moisture.
02 - Arrange three shallow bowls: first with flour mixed with garlic powder, onion powder, paprika, cayenne, salt, and pepper; second with beaten eggs and 1/2 cup milk whisked together; third with breadcrumbs.
03 - Dredge each steak thoroughly in the seasoned flour, shaking off excess. Dip into the egg mixture, then coat with breadcrumbs, pressing gently to ensure even adherence.
04 - Pour enough vegetable oil into a large skillet to reach about 1/2 inch depth. Heat over medium-high until shimmering but not smoking.
05 - Cook steaks in batches for 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate and keep warm in a low oven if necessary.
06 - Carefully pour off all but 3 tablespoons of frying oil from the skillet. Add the 3 tablespoons flour and whisk constantly for 1 minute over medium heat to cook out the raw flour taste.
07 - Gradually whisk in the milk while scraping up any browned bits from the pan bottom. Continue whisking for 3–5 minutes until the gravy reaches desired consistency. Season with salt and pepper to taste.
08 - Plate the fried steaks immediately, generously topped with the creamy white gravy and garnished with chopped parsley if desired.
